Ingredients
For the Crust:
– 1 package (16 ounces) phyllo dough, thawed
– 1 cup unsalted butter, melted
– 1 cup walnuts, finely chopped
– 1/4 cup granulated sugar
– 1 teaspoon ground cinnamon
For the Filling:
– 24 ounces cream cheese, softened
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 3 large eggs
– 1/4 cup sour cream
– 1/4 cup honey
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
For the Topping:
– 1 cup honey
– 1/2 cup water
– 1/2 cup granulated sugar
– 1 teaspoon lemon juice
– 1/2 cup walnuts, chopped
Directions
For the Crust:
1- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
2- In a bowl, mix together chopped walnuts, sugar, and cinnamon.
3- Unroll phyllo dough and cover with a damp towel to prevent drying out.
4- Place one sheet of phyllo dough in the prepared pan, allowing the edges to hang over the sides. Brush with melted butter.
5- Repeat layering phyllo sheets and butter until you have 8 layers.
6- Sprinkle 1/3 of the walnut mixture over the phyllo layers.
7- Continue layering phyllo and butter until all phyllo sheets are used, sprinkling with walnut mixture every 3 layers.
8- Fold the overhanging phyllo dough over the top to create a rustic crust.
For the Filling:
1- In a large bowl, beat cream cheese until smooth.
2- Add sugar and beat until creamy.
3- Beat in eggs, one at a time, then add vanilla extract, sour cream, honey, cinnamon, nutmeg, and cloves. Mix until well combined.
4- Pour filling over the prepared crust and smooth the top.
For the Topping:
1- In a saucepan, combine honey, water, sugar, and lemon juice.
2- Bring to a boil, then reduce heat and simmer for 5 minutes.
3- Let the syrup cool slightly, then pour over the cheesecake.
4- Sprinkle chopped walnuts over the top.
Bake the cheesecake in the preheated oven for 55-60 minutes or until the center is set.
Allow the cheesecake to cool completely in the pan on a wire rack, then refrigerate for at least 4 hours or overnight before serving.
Enjoy!
